The theme for this week’s Sunday Supper was spring picnic items (it’s National Picnic Day on April 23rd) and I thought, oh perfect, I’ll make watermelon salad skewers. I’m a big fan of food on sticks, be it caprese kabobs, candy apples, corn dogs, popsicles, cake pops, peanut chicken (now I’m just hungry), so I thought it would be the perfect spring take-a-long treat.

Well, I don’t know what I was thinking because of course the feta doesn’t hold up when you stick a skewer through it. So instead, I went with the simple, yet scrumptious watermelon salad. Sometimes kitchen fails still turn out to be delicious, they just don’t look the way you intended.

Watermelon Salad is one of the best picnic-perfect summer salads. With just a few ingredients you have a rich yet refreshing chilled salad to bring to your next get together. Whether at the beach, a back yard barbecue or on a blanket in your favorite park, it’s a winner.

As spring turns to summer, keep your eye out at local farmer’s markets for yellow watermelon. It’s a great treat if you can get your hands on some. I love making this salad with a mix of yellow and red watermelon, it’s a beautifully vibrant dish to dress up any dinner. (The yellow watermelon flavor is slightly mild compared the original.)

Cube the watermelon and feta cheese. (The watermelon should be larger than the feta.) Toss into a large bowl, sprinkle the torn mint leaves and gently mix. Drizzle the olive oil and the freshly ground pepper over the salad. Right before you serve, thinly drizzle honey just before serving.

Notes

Make sure to use a high quality olive oil on this dish.

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Make sure to tear the mint and add at the end. I like to tear it pretty small so you don’t have large pieces of the leaves.

You (most likely) won’t need to add salt to this salad as the feta is already a salty cheese. If you feel you want to, make sure to taste the salad first before adding any. There is already a whole lot of flavor and the fresh pepper really adds another level.

Since I found myself with so many skewers, I had to have something on a stick, so to serve alongside the watermelon salad I decided to make some prosciutto and melon skewers and it was a great accompaniment. I just used about 3oz of prosciutto and a couple cups of cubed cantaloupe, and popped them on, easy peasy! You can also serve some fresh mozzarella bites on a kabob, big fan of those. Just drizzle some olive oil and crack some fresh pepper and done. YUM. Who doesn’t like cheese on a stick?!

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These all look so delicious and refreshing. I think I might turn the watermelon-feta into a kabob also…no need for any forks that way.
Question – what brand of olive oil do you prefer?
Great post….thanks for sharing.

I’m not usually a big fan of salads BUT I love watermelon to bits! So I’m super sure this recipe is absolutely awesome! Gonna give it a try this weekend. Thanks for sharing this wonderful recipe – the photos are wicked good !